“Herbs are the friends of the physician and the pride of cooks,”
According to Charlemagne, 1st Holy Roman Emperor but neither gardener nor chef. Those of us interested in herbs usually fall into one of two camps; those who cultivate herbs for their medicinal uses—curing headaches and soothing rashes, and those who find specific herbs indispensable for preparing their favorite dishes.
First, we’ll take a look at how herbs can grow comfortably in your flowerbeds or on your kitchen windowsill. We’ll consider the medicinal herbs, (1) how to grow them, (2) a few specific uses, and (3) hints for successful plantings. Then, we can look at the panoply of epicurean herbs, some of the most popular, a few exotics, and how to maintain a kitchen herb garden.
Here are a few commonly held pointers for growing healthy and well-behaved herbs before we dig into specific plants:
- You’ll need locations that are mostly sunny and well-drained.
- Herbs are happiest when they are with other plants. Mix them or group them by type, don’t crowd them, but don’t isolate the dears either.
- Herbs need space to spread a bit and to grow up. You will have to keep a firm grip on your garden shears! Trimming and shaping herbs are important to keep them providing fresh and tasty leaves, stems, and blossoms. Lanky herbs are unhappy and will leave you unhappy too.
- You’ll probably have the best luck with seedlings. Growing herbs from seeds works, but if you want to really kick-start that herb garden or kitchen garden, plant some little guys that have a root and the will to survive.
- To avoid frustration, know whether the herbs you’re growing are perennial, such as lavender and chives, or annual, like basil and dill.
Here are the common types of containers for growing herbs:
- Outdoors: pots, flower beds, and flower boxes.
- Indoors: pots and grow-bags (sold in garden supply stores, they’re lightweight, inexpensive, allow air to permeate but maintain the moisture your herbs require.)
Medicinal Herbs
Every source I consulted cautions that infants, small children, and pregnant women should only ingest medicinal herbs under the guidance of qualified medical practitioners. Here are some of the most popular medicinal herbs for our Mid-Atlantic region. I’ll note just a few uses for each herb. If you’re interested, you can do further investigation.
Tumeric: from the ginger family, treats arthritis among other conditions.
Flax Seed: it’s called super-food for its ability to lower cholesterol and blood pressure.
Echinacea: (one of my favorites for its cheery flowers) it’s noted for boosting the immune system and for fighting the common cold.
Lavender: another favorite for both its medicinal and culinary uses. Lavender is used to help digestion, ease anxiety and depression, and provide aromatherapy.
Chamomile: an ancient resource dating back to the Egyptians. It’s most commonly brewed as tea and used as a sleep aid and for tummy aches.
Both Medicinal & Culinary
Here are a few herbs that can serve you in both capacities—the 4 “G”s in your herb garden.
Garlic: a means of fighting off germs, reducing inflammation, sometimes lowering cholesterol and blood pressure. (Be careful to check with your medical provider before using this or any herb to affect your health.)
Ginger: this ancient herb can ease nausea, particularly from motion sickness; it’s also helpful as an anti-inflammatory treatment.
Ginkgo: use only the LEAVES, not the toxic seeds. Ginkgo is purported to improve memory and help with fatigue.
Ginsing: (careful with this one) improves libido and boosts sex drive.
Cooking Herbs
We all have our own favorites and specialty herbs for cooking, but it might be useful to review some of the most popular, just in case you’ve overlooked that herb of late. They all flourish in our climate.
Basil: popular in Italian cooking, it has a sweet, pungent taste.
Chives: both the common and garlic variety. They’re among my favorites in the garden; they ask very little of us, and have that wonderfully pungent scent in the garden and the kitchen.
Lemon Balm: the wonderful lemony scent emanates from the leaves and is popular both as a garnish and cooked with fish.
Mint: leaves are fragrant and used in tea and distilled as an essential oil, great in salads and drinks.
Oregano: so many of our favorite Italian and Greek recipes call for this hardy herb. It grows like a weed and easily spices any dish.
Parsley: here’s another easy-to-grow, versatile herb. It’s a common garnish and lovely in salad and sauces. I’m sure you have your own favorite uses for parsley.
Rosemary: this delicious herb has become a popular shrub or small bush often given as a gift. It’s fragrant and used in breads, soups, with lamb, and brewed as tea.
Thyme: a handy and hardy herb, easy to grow and harvest. Depending on the variety you plant, it has flavors including lemon, orange, and nutmeg.
Some of us who garden grow herbs for their ease of maintenance (if you keep them trimmed) and attractive appearance. Other gardeners are devoted to the first aid benefits and/or the qualities herbs can add to a favorite dish. Wherever you fall on that spectrum, enjoy your herb garden.
